- Serves: 8
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
For the cake:
- 90 g butter, at room temperature, plus extra for greasing
- 150 g light muscovado sugar
- 2 large eggs
- 175 g self-raising flour
- 1 tsp baking powder
- 5 pieces preserved stem ginger, drained and finely chopped
For the sauce:
- 125 g butter
- 175 g light muscovado sugar
- 6 tbsp double cream
1. Preheat the oven to 180C/160C fan/gas 4. Grease a deep 18cm square cake tin and line the base with baking parchment.
2. Place the butter and sugar in a large bowl and with an electric whisk or a wooden spoon, cream together until light and fluffy. Scrape the bowls sides to incorporate all the mixture.
3. Drop in the eggs, one at a time, beating after each addition. Add the flour and baking powder and beat until smooth. Stir in the ginger and 175ml hot water.
4. Pour the mixture into the tin. Bake in the oven for 4550 minutes, or until the pudding is well risen, browned on top, and springy to the touch.
5. For the toffee sauce: About 10 minutes before the pudding is ready, make the toffee sauce: place the butter and sugar in a small pan and heat gently, stirring, until the butter has melted and the sugar dissolved. Stir in the cream and heat gently to warm through.
6. Cut the pudding into 8 even-sized squares and transfer to serving plates. Spoon over the toffee sauce and serve at once.
Mary Berry's Cookery Course, published by DK, £25, dk.com.
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